The perfect beef roulade
It's a staple of German home cooking and, especially in winter, is indispensable with potatoes, red cabbage, and gravy: the roulade. But this traditional dish is also well-known and popular beyond Germany's borders, so that today, in addition to the classic recipe with cooked ham and pickles, there are various modern interpretations worth trying.
An international hit
We're most familiar with roulade from Grandma's kitchen, but the variations from Italy, France, and Asia are definitely worth trying. For example, the Italians fill their roulade with Parmesan, bread, and egg – a fantastic combination! In France, it's often served with vegetables, and in Asia, there are interesting recipes featuring sweet mango, fresh coriander, and coconut milk.
But even in Germany, beef roulade has long since ceased to be prepared solely in the traditional manner. Our version with arugula and Serrano ham gives this winter dish a very special touch. The traditional side dish also gets a modern twist. Instead of potatoes and red cabbage, we serve delicious fritters made from both ingredients, providing a modern change of pace on the plate and complementing each other perfectly. Furthermore, the roulade is only briefly seared once before being cooked in a pressure cooker for 20 minutes. This not only creates aromatic roasted flavors but also ensures that the meat remains tender and juicy. The red wine-deglazed sauce perfectly rounds off the dish. Let it be served!
1 hour 30 minutes
Total Time
45 min
Cooking Time
45 min
Preperation Time
Ingredients
| 150 g | Rotkohl, frisch |
| ¼ Bund | Petersilie, glatt |
| 600 g | Kartoffeln, festkochend |
| 1 | Ei, Größe M |
| 2 EL | Speisestärke |
| 50 g | Maisgrieß |
| 60 g | Butter |
| 4 Scheiben | Rinderoberschale à 150 g |
| 160 g | Perlzwiebeln (aus dem Glas) |
| 1 Bund | Rucola |
| 1 Bund | Suppengemüse |
| 1 | Zwiebel, rot |
| 4 Scheiben | Serranoschinken |
| 3 EL | Senf, grob |
| 4 EL | Öl |
| 1 EL | Tomatenmark |
| 200 ml | Rotwein |
| 400 ml | Wasser |
| Salz | |
| Muskat | |
| Pfeffer, frisch gemahlen | |
| Zucker |
Instructions
Step 1 of 12:
Cut the red cabbage into small cubes. Wash the parsley, spin dry, and finely chop it. Wash the potatoes.
Step 2 of 12:
Fill a Pressure Cooker with salted water up to the minimum mark and add the potatoes without the insert. Close the pot according to the instructions, set the cooking crown in the Lid to level 2 (fast cooking level), and bring the potatoes to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 10 minutes begins.
Step 3 of 12:
At the end of the cooking time, release the steam from the Pressure Cooker according to the instructions and open it. Peel the potatoes and mash them in a bowl with a potato masher.
Step 4 of 12:
Add the red cabbage and parsley to the potato mixture and season everything with salt and nutmeg. Add the egg and 1 tbsp. of the starch and knead everything by hand until a smooth mixture forms.
Step 5 of 12:
Lay a sheet of cling film on the work surface and sprinkle it with half of the corn semolina. Place the potato mixture on top, shape it into a roll, and sprinkle the remaining semolina over it. Fold the film around the potato dough, twist the ends tightly, and place the roll in the fridge for about 20 minutes.
Step 6 of 12:
To finish the patties, remove the cling film and cut the roll into about 8 evenly thick slices. Heat the butter in a non-stick Frying Pan, fry the potato patties in it for about 3 minutes per side over medium heat until golden brown, and keep warm until Serve.
Step 7 of 12:
Pound the topside beef slices flat (for example with the bottom of a casserole dish). Drain and halve the pearl onions. Wash the rocket, shake dry, and roughly tear it up. Wash, trim, and chop the soup vegetables. Peel the onion and cut it into large cubes.
Step 8 of 12:
Season the topside beef slices with salt and pepper and top each with a slice of Serrano ham. Mix the pearl onions, rocket, and mustard. Spread a quarter of the mixture onto each piece of meat so that only half of the slices are covered and a border about 2 cm wide remains free. Then roll the roulades up tightly from the topped side and secure the edges with toothpicks.
Step 9 of 12:
Heat the oil in a Pressure Cooker, sear the roulades on each side for about 1 minute, then remove them. Add the prepared vegetables to the pot and roast for 5 minutes. Season everything with salt and sugar, then add the tomato paste and briefly roast it as well. Finally, deglaze the roasting juices with the red wine and simmer until the liquid has reduced by half. Top up with 400 ml water and add the roulades to the sauce.
Step 10 of 12:
Close the Pressure Cooker according to the instructions, set the cooking crown in the Lid to level 2 (fast cooking level), and bring the roulades to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 15 to 20 minutes begins.
Step 11 of 12:
At the end of the cooking time, release the steam from the pot according to the instructions and open it. Remove the roulades and keep warm. Pass the sauce through a sieve, return it to the pot, and bring to the boil. Mix 1 tbsp. starch with a little water and stir it into the sauce. Once it has thickened slightly, return the roulades, with the toothpicks removed, to the sauce and simmer again for 5 minutes.
Step 12 of 12:
Arrange the roulades with the potato and red cabbage patties on plates and spoon over a little sauce. Serve the remaining sauce alongside in a small jug.
